Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice
Ingredients
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/4 cup freshly squeezed orange juice
- 1 lime, juiced
- 2 tablespoons olive oil
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 2 garlic cloves, minced
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
- 2 cups jarred or homemade tomato salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups diced fresh pineapple
- 2 limes, thinly sliced
Directions
- Combine the rice and chicken broth in a pot
over medium heat and bring to a boil. Reduce the heat to low, cover, and
cook until the rice is tender and has absorbed all of the liquid, about
20 minutes. - Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk together the orange juice, lime juice, oil,
2 tablespoons of the cilantro, the garlic, and sugar; season with salt
and pepper. Add the tilapia fillets to the marinade, turning to coat.
Marinate in the refrigerator for 20 minutes, turning occasionally. - Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets
over the rice mixture, overlapping if necessary. Pour the reserved
marinade over the fish. Shingle the lime slices over the fish. Bake
until the fish flakes easily, is opaque, and cooked through, 25 to 30
minutes. Garnish with chopped cilantro before serving.
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via Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice.
Our friends who favor red wine surprised us with a fine selection of white wine. “What’s up?” I asked.
“We’re having tilapia.”
When we sat down to dinner and I tasted my first bite of this wonderfully flavorful dish I had to agree white wine is a better choice. This dish is light with bright flavors, a highly suitable supper when it’s 113 degrees outside. We all agreed the recipe was a keeper.
Our friends got the recipe from one of their kids who got it on the Internet. The recipe is presented here unaltered (copied) with the Guy Fieri Copyright reprinted as proof I’m not stealing but merely sharing.
Tips – no tips or suggestions at this time, since I’ve not had the time to play with this recipe. I’m already thinking of adding some red bell pepper, maybe trying basa instead of tilapia.
garyskitchen.net 
Looks delish! Can’t wait to try it.
About to make your sausage, onions, and peppers…. Fingers crossed I don’t ruin it! =)
The Sausage Peppers and Onions post has gotten the most page views of all the recipes. I honestly don’t think you can “ruin” it. It’s so simple, you’ll surprise yourself.
The secret is the caramelizing of the onions and peppers in the sausage drippings separately from the meats.
The second secret is Sweet Marsala wine.
I will cross my fingers anyway.
It turned out great!! I added 1/2 of a green pepper, but otherwise stuck to the recipe. It was delightful; I feel so accomplished 🙂 Looking forward to having the leftovers for lunch the next couple of days.
Take the pebble from my hand Grasshopper!